White Chip Chocolate Cookies

This cookie is like a chocolate-chip cookie - only in reverse.  I must admit, it's a recipe off the back of a Nestle White Chocolate Chip bag so all the credit goes to the baking people at Nestle House.  All you have to do is get out some classic cookie baking ingredients, including baking cocoa (that makes the chocolate part of the cookie dough).  The family here at the Skitt House recently tried this flip-flopped chocolate cookie with white chips for the first time and gave it a resounding "thumbs up".  So give something backwards a try.  You'll like it!

2 & 1/4 cup all-purpose flour
2/3 cup baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12 oz. pkg.) Nestle Toll House Premier White Chocolate Chips

Preheat oven to 350 degrees.

Combine:  flour, cocoa, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar, and vanilla in large bowl until creamy.  Add eggs, one at a time, beating well.  Gradually beat in flour mixture.  Stir in morsels.  Drop by well-rounded tsp. onto ungreased baking sheet.

Bake 9-11 minutes or until centers are set.  Cool on baking sheets for 2 minutes; remove to wire racks and cool.

Hint:  My ten-year-old son and his soccer buddy liked these cookies warm, right out the oven!

Nanna's Homemade Potato Stuffing

This potato stuffing recipe is tried and true.  It is not your typical "heavily herbed" stuffing.  My family loves this recipe handed down from my grandmother - my Nanna.  It is moist, mild and very tasty.  This dish is a Thanksgiving tradition in the Zweitzig family and it tastes great reheated too (and I don't say that about many dishes)!  I need to apologize in advance about the vagueness of the directions.  After all, it is something that my grandmother made without following a recipe.  Enjoy this delicious side dish with your turkey this year!

1/4 mashed potato ratio to 3/4 bread (use homemade mashed potatoes)
Celery, diced with onion and cook until tender.
Add to mashed potatoes, 1 egg and parsley.
Wet the bread and crumble.
Add salt, pepper and a little onion powder to taste.
If dry, add some milk.
Mix and bake in covered pan at 325 degrees until heated.

My mom's version is as follows:  She says she likes to use more mashed potatoes. For ease she uses instant potatoes - about 6 cups of finished mashed potatoes. Add a can of cream of celery soup. Chop up bread & add until right consistency. Add parsley, onion powder, salt and pepper to taste. Spray bottom of pan with cooking spray. Cover in foil & heat in oven.

Here's a money saving hint from my mom - save the ends of bread loaves and freeze them for use in this recipe.  Like the saying goes, "A penny saved is a penny earned!"